Southern Nevada Food Handlers Practice Test

The five cleaning steps for a three-compartment sink are designed to ensure that all utensils, dishes, and equipment are thoroughly cleaned and disinfected before use. The correct sequence typically includes scraping, washing, rinsing, and sanitizing.

Soaking, while it might be a method used in some cleaning scenarios to loosen debris, is not a formal step in the three-compartment sink process. Soaking may lead to residues re-depositing or creating a false sense of cleanliness, since it doesn't include the necessary steps of washing and sanitizing that are crucial for food safety.

When using a three-compartment sink, the critical steps focus on removing food particles, washing with detergent, rinsing off contaminants, and finally sanitizing to eliminate pathogens. Ignoring these steps can compromise food safety and increase the risk of foodborne illnesses. Therefore, understanding and applying the recognized cleaning process is essential in any food handling environment.